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Dark chocolate tartelette

150 grams


80 grams

icing sugar

50 grams

cacao powder

25 grams

almond powder

110 grams


30 grams

beaten egg

4 grams


20 grams

beaten egg

20 grams


A little bit of melted dark chocolate

First pour the flour on your worktop. Also add the icing sugar and the cacao powder. Now use a bowl to make a well in the middle and fill it with the almond powder, the butter, the 30 grams of beaten egg and the salt. Knead this until it’s a nice dough. Then transfer it into a bowl, cover it with plastic foil and let it rest in your fridge for 1 hour. Then cover your worktop with flour and roll out the dough till it’s around 2 millimeters thin. After that take a big baking ring and use that to cut a round out of the dough using a knife. Now transfer the dough on a silicon sheet and place the baking ring on top. Then cut the remaining dough in long lines and use that to cover the side of the baking ring. Now use the back of your knife to trim the edges and then let it rest in your fridge for 30 minutes. After that bake it at 160 degrees Celsius for 15 minutes. Meanwhile mix the 20 grams of beaten egg with the cream. Now take the tartelette out of the oven and remove the baking ring. Then carefully brush the egg mixture on the tartelette and bake it for an additional 10 minutes at 160 degrees Celsius. After that let it cool down on an oven rack. Once it has cooled down brush a small layer of dark chocolate on the inside of the tartelette and then keep it out of the fridge for later.


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